Up-side Down Tangelo and Almond Cake

A few weeks ago a stunning bottle of Tancello came into my life - thanks to the generous Richard van Ruth from the Nimble Vintner.

I'd never tried a Tancello before; the colour of the beautiful liqueur was so glorious - I couldn't wait to open the bottle! I'm just going to tell you - It's seriously delicious!! The "cello" style spirit; similar to limoncello but made from fresh tangelo fruit, with a zesty, sweet citrus flavour profile is designed perfectly for spritzes with prosecco and soda - I just knew it would be amazing in a cake. Richard and I agreed it would make a perfect adults-only version of a tangelo (or orange) and almond cake - we were spot on! This recipe is beautiful!

I hope you love it as much as I have!

Some hints before you get started.

⦁ Make this cake with Tangelos when they're in season, or oranges at any other time - it would also be fantastic with lemon and limoncello!

⦁ I used wheat-based self raising flour, but you can replace with your favourite gluten free flour blend and 1 tsp baking powder for a gluten-free version

⦁ Bottled orange juice from the fridge section gives a more intense flavour profile in citrus cakes

⦁ Lining the tin with citrus slices takes additional time [and patience!] but it's so worth it for the presentation ⦁ This cake develops in flavour and texture over time! It's soft and tender after baking, but a day or 2 later, it has developed into the most delicious and flavoursome dessert.

⦁ And, finally, serve this cake at room temperature or gently warmed with fresh cream and additional syrup for a decadent dessert!

Stage One - Create the syrup and gently candy orange or tangelo slices Line a 7" or 20cm round cake pan with baking paper on the base and sides - do not skip this! Prepare a cookie sheet or baking tray with a silicone mat or baking paper to transfer the candies citrus slices onto when ready. In a medium saucepan, combine 200 g water, 270 g caster sugar and 1 tsp vanilla (paste/essence or extract) and heat gently, allow the sugar to dissolve before allowing the syrup to simmer for 3-4 minutes. Slice 2 medium-sized oranges or tangelos into 5mm thick slices. Place the sliced citrus into the simmering syrup a few slices at a time (the slices should be submerged in the syrup) and allow to simmer gently for 2-3 minutes per batch. The citrus slices should feel tender but not mushy. They will also continue to soften once removed from the hot syrup. Using tongs or a slotted spoon, gently remove the slices from the syrup and place evenly onto the prepared baking tray to cool. Continue until all of the citrus slices have been used. Allow the candied slices to cool slightly before handling. Reserve the syrup for later use.

Stage Two - Prepare the Cake Batter Ingredients:

• 200 g soft unsalted butter

• 190 g caster sugar

• zest from 1 tangelo or orange

• 1 tsp vanilla (optional)

• 3 extra-large eggs

• 280 g blanched almond meal

• 60 g tancello liqueur

  (or 60 g bottled orange juice for a non-alcoholic version - bottled OJ has a more intense flavour in cakes)

• 100 g self-raising flour

( or 100 g plain gluten-free flour blend and 1 teaspoon baking powder for a gluten-free version)

Method:

Preheat oven to 160°C, if your oven runs hot, drop the temperature down to 150°C.

I made this recipe in a stand mixer with the paddle attachment. Begin by beating the softened butter, caster sugar, and zest to a soft, pale consistency - this might take 2-3 minutes on a medium speed.

Add the eggs into the creamed butter mixture one at a time, beating well after each addition. If the mixture looks curdled at this point, it's normally because the eggs were still cold, the batter will come together when the dry ingredients are added. 

In a separate bowl, weigh the almond meal and flour together and stir to distribute the dry ingredients evenly.

Add the dry mix into the butter and egg mixture in 2 additions mixing gently between each.

Add the tangelo-cello or orange juice between the additions.

Use a silicone spatula to scrape down the sides and make sure everything is incorporated. Stage Three: Assemble the slices around the cake pan

When the batter is ready and the candied citrus slices are cooled, arrange the slices evenly on the base and around the sides of the cake pan. Be patient as some of the slices will want to move around, press them firmly into place along the sides of the pan. Some of the slices may need a trim to fit around the base, trim gently so you don't damage the fruit. Leave the slices whole for the sides of the cake as the cake rises gently in the oven it should rise to the height of the fruit. I use a piping bag to fill the base of the cake pan with the batter, this allows the batter to fit into the gaps between the citrus slices and reduces the possibiility of air pockets in the cake. Fill the tin evenly with the remaining batter.

Stage Four: Bake Bake for 75 - 85 minutes until puffy and evenly golden in colour.

The best way to test dense cakes for doneness is to check the temperature with a probe thermometer. The internal temperature of the cake should reach 95°C.

You may need to rotate the cake part way through baking to promote even colouring. Only open the oven door after 60+ minutes have elapsed.

As you reach the end of the baking time, gently re-warm the sugar syrup and add 50 g fresh or bottled orange juice and 30 - 40 g Tancello liqueur (optional but delicious!)

Remove the baked cake from the oven and allow to set for 5 - 10 minutes, then using a fork pierce the top of the cake all over and with a pastry brush, generously drench the cake with approximately half of the warm syrup. The cake may collapse a little, this is totally normal. You may not use all of the syrup, this is fine. Just be sure that you've covered the cake generously.

Once drenched, place the cake in the tin aside to cool at room temperature for 1 - 2 hours.

Invert the cooled cake from the tin onto a serving plate and gently remove the baking paper lining. Use some of the reserved syrup to brush the top and sides of the cake.

Enjoy the cake immediately or store covered well with cling film or in a sealed container for 2-3 days in a cool, dry place, away from direct sunlight. In summer months the cake can be stored in the fridge. Storing the cake in the fridge will make the texture of the cake dense.

Bring to room temperature or warm gently before serving in generous slices with fresh cream and any additional syrup. If you'd like to try a bottle of this delicious tancello - find it here at The Nimble Vintner Or follow @thenimblevintner on socials! And - most importantly - if you make this delicious cake, let me know, share your results with me! I would LOVE to see you create this!